White Mushrooms à la Hutsul (Hutsul'ski Hryby)
Гуцульські гриби Hutsul'ski HrybySay it: hoo-TSOOL-skee HRY-bee
White Mushrooms à la Hutsul is a rustic casserole from the Carpathian Mountains of Western Ukraine. Foraged wild white mushrooms are layered with sliced potatoes, sautéed onions, and a sour-cream sauce, then slowly baked until tender and golden. This hearty Hutsul dish highlights the earthy flavors of the forest and is traditionally enjoyed as a main course on chilly evenings, at family gatherings, or during winter holidays.
White Mushrooms à la Hutsul (Hutsul'ski Hryby)
Гуцульські гриби, Hutsul'ski Hryby
Pronounced hoo-TSOOL-skee HRY-bee
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 375°F (190°C). Generously butter a deep 9x13-inch (23x33 cm) baking dish.
Heat the sunflower oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and lightly golden, about 8 minutes.
Add the sliced mushrooms and minced garlic to the skillet. Cook for 10-12 minutes until the mushrooms release their liquid and it mostly evaporates; season with half the salt and pepper.
Arrange half the potato slices in an even layer in the prepared baking dish. Spread the mushroom-onion mixture over the potatoes, then top with the remaining potato slices.
In a bowl, whisk together the sour cream, milk, remaining salt, and most of the chopped dill. Pour this mixture evenly over the potatoes and mushrooms.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden, the potatoes are tender when pierced with a knife, and the sauce is bubbling at the edges.
Let the casserole rest for 5-10 minutes. Sprinkle with the remaining fresh dill before serving.
Regional variants
In some Hutsul households a handful of grated hard cheese such as bryndza is sprinkled on top before the final uncovered bake. Modern versions occasionally add a layer of sautéed cabbage or carrots.
Cook's notes
- Use a mix of white button and wild mushrooms if you cannot find foraged varieties; the flavor will still be excellent.
- Do not rush the mushroom sauté step; evaporating the liquid concentrates the earthy flavor.
- Choose firm potatoes that hold their shape so the layers stay distinct after baking.
Serve with
Crusty rye bread, pickled cucumbers, and a glass of cold buttermilk or herbal tea.
Make ahead and storage
Can be assembled up to 6 hours ahead and kept refrigerated; add 10 minutes to the covered baking time if baking straight from the fridge. Leftovers reheat well in a 350°F (175°C) oven.
